M.Sc. (Semester IV) (CBCS) Examination Mar/Apr-2018
Microbiology
FOOD AND DAIRY MICROBIOLOGY
Time: 2½ Hours
Max. Marks: 70
Instructions: Part- Questions No.1 Compulsory. Attempt any 4 questions from Part II. Figures to the right indicate full marks. Answer to the Part I and Part II are to be written in same answer booklet only.
Part I
Q.1
Rewrite the following sentences by selecting the correct answer from given alternatives:-
14
is a popular hard-pressed Cheese variety which is ripened for 3 to 12 months.
Brick
Cheddar
Blue
Cottage
Acetaldehyde is the major flavor compound in
Cheese
Yoghurt
Kefir
Kumiss
Food poisoning from Khoa is due to heat stable toxin produced by
Streptococcus Lactis
S. aureus
Entero bacter
Salmonella
Milk minus is called milk plasma.
Fat globules
Water
Calcium
Lactose
Apple like flavor of cream is because of
Streptococcus lactis
Pseudomonas fragi
Bacillus cereus
Alcaligenes viscolactis
Term 'Eye formation' is related to
Skyr
Basundi
Swiss cheese
Yoghurt
Malty flavor produced by S. Lactis var Maltigenes in milk is due to the production of
Indole
Benzyle mercaptan
Esters
Aldehydes
Aflatoxicosis is caused by
Brucella abortus
Salmonella enteritidis
Aspergillus flavus
Streptococcus pyogenes
s
constitute more than 98% of the milk fat.
Cholesterol
Phospholipids
Triglycerides
Diglycerides
Page 2 of 2
SLR-UQ-549
10) Summer mastitis is caused by
Clostridium botulinum
Streptococcus lactis
Corynebacterium pyogenes
Brucella abortus
11) usually predominate during cold storage of sweet cream butter.
Streptococci
Pseudomonas
Bacilli
Micrococci
12) The ripening of cream the churning time during butter making.
Increases
Inhances
Reduces
Maintain
13) is the acid alcohol fermented milk product.
Yoghurt
Kumiss
Srikhand
Bulgarian sour milk
14) The total solid content in the concentrated yoghurt is approximately
24
2
4
42
PART II
Q.2
Attempt any four questions:- Write an essay on bacterial food borne infections.
14
Q.3
Write an essay on manufacture of Cheese.
14
Q.4
Describe in detail quality control and safety assurance in dairy industry.
14
Q.5
Write in short on any Two of the following:
14
Explain microbial spoilage of fruits and vegetables.
What are the principles of food preservation? Explain food preservation by chemical preservatives.
Explain production and defects in Jilebi and Dhokla.
Q.6
Write short notes on any Two of the following:
14
Canned foods
Chemical analysis of food
Bulgarian sour milk